Pork Wellington Recipe

Looking for an easy Pork Wellington recipe? Learn how to make Pork Wellington using healthy ingredients.


Submitted by jym007us

Makes 4 servings



Pork Wellington with apple stuffing

Recipe Ingredients for Pork Wellington

1 whole egg
1 tablespoon water
1 ounce dried apple rings
1 pound pork tenderloin, approximately 1 pound
4 1/2 ounces prosciutto ham
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon all-purpose flour
1 sheet dough, puff
1 tablespoon mustard, whole grain

Recipe Directions for Pork Wellington

  1. Place a rack in the upper third of the oven and heat to 400 degrees F.

  2. Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

  3. Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

  4. Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

  5. Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

  6. Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

  7. Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

Categories

Main Dish

Nutrition Facts
Serving Size 176.0g
Amount Per Serving
Calories
259
Calories from Fat
72
% Daily Value*
Total Fat
8.0g
12%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
146mg
49%
Sodium
634mg
26%
Potassium
618mg
18%
Total Carbohydrates
5.8g
2%
Dietary Fiber
0.8g
3%
Sugars
1.0g
Protein
38.9g
Vitamin A 1% Vitamin C 1%
Calcium 4% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  • High in niacin
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • Very high in thiamin
  • High in vitamin B6
  • High in zinc
  •   Bad points
  • High in cholesterol
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